Is there anything better than a Cinnamon Chip Scone!? A classic, these scones are short and buttery, brightened a bit with a hint of cardamom and ginger tossed in, and full of perhaps the best of all the baking chips: cinnamon chips. These scones scream brunch! Or breakfast! Or post-dinner coffee or tea!
Yields: 8 scones
Place a rack in the center of the oven and preheat to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, cardamom, and ginger.
Add the cold and cubed butter to the bowl, and using either your finger tips to rub the butter into the dry ingredients or a pastry cutter, rub in the butter until you have small, pea-sized pieces of butter remaining. Toss in the cinnamon chips and stir until they are distributed throughout the mix.
In a measuring cup, whisk together the milk and egg yolk. Add the wet ingredients to the dry, and using a wooden spoon or a rubber spatula, fold until the dough begins to come together. Use your hands to roll the dough into a ball.
Turn the dough out on a lightly floured surface and flatten or roll it out into a circle about 1″ high and 5″ across. Cut into 8 triangles and place on the lined baking sheet; place the baking sheet in the freezer to allow the dough to chill for 10 minutes.
Whisk up one egg with 1 tsp of water. Remove the scones from the freezer and brush the tops and sides with the egg wash, then sprinkle generously with raw sugar. Bake for 20-25 minutes until golden brown and the tops are firm. Remove from the oven and allow to cool on a wire rack.